Category Archives: North Indian recipe

Curry, Featured, Indian Regional recipe, Microwave recipe, North Indian recipe, Vegetable Fry recipe

Microwave Bharawan Baigan Recipe

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Microwave Bharawan Baigan Recipe - Stuffed Brinjal recipe in microwave

Stuffed baingan sabzi in microwave is an easy and simple way to make this yummy sabzi. Stuffed stir fried veggies always taste great in taste. Many of us don’t often like having brinjals often but if you prepared these brinjals stuffed with some desi spices then everyone just loves them. Stuffed baingan or Stuffed brinjals is a unique exotic dish and is really mouth watering to eat.

But today we are sharing Stuffed brinjal recipe in microwave with you all. It can be prepared in microwave easily and instantly. Stuffed brinjals are prepared with different ways in different regions with unique and numerous styles of stuffing. Today we are making North Indian style stuffed brinjals and here’s easy to follow step-by-step instructions for you all. Enjoy!

Directions

Getting ready:

Rinse the brinjals and remove the stalk. Make two slits on the same place, dividing the brinjal into four equal parts, keeping it joint at the end.

Making:

Take a mixing bowl and add turmeric powder, red chilly powder, coriander powder, fennel powder, salt, mango powder, ginger paste, cumin powder and garam masala. Mix everything really well.

Mix some green coriander to it as well and the stuffing is now ready.

Now stuff the prepared masala into these slit brinjals.

Take 2 tsp oil in a microwave safe bowl and keep the stuffed brinjals into it. Sprinkle the leftover masala over the brinjals.

Pour some oil over the stuffed brinjals and masala. Cover and keep the bowl in microwave and bake it for 4 minutes.

Check and flip the sides of brinjals after 4 minutes and put it back for another 3 minutes. Check again. Now keep the brinjals covered as it is outside the microwave for 5-6 minutes. Bharawan brinjals are now ready.

Serving:

12.Garnish this super yummy stuffed brinjals with some green coriander sprigs and serve it steaming hot with paranthas, chapatti, poori and relish eating.

  • For 4 to 5 members
  • Time - 30 minutes

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Microwave Bharawan Baigan Recipe
Author: 
Recipe type: Main Course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Brinjals - 500 grams (10 to 12 small in size)
  • Oil - 3 tbsp
  • Green coriander - 2 to 3 tbsp (finely chopped)
  • Ginger paste - 1 tsp
  • Fennel powder - 2 tsp
  • Coriander powder - 2 tsp
  • Cumin powder - ½ tsp
  • Dry mango powder - ½ tsp
  • Turmeric powder - ¼ tsp
  • Garam masala - ½ tsp
  • Asafoetida - 1 pinch
  • Salt - less than 1 tsp or as per taste
Instructions
  1. Rinse the brinjals and remove the stalk.
  2. Make two slits on the same place, dividing the brinjal into four equal parts, keeping it joint at the end.
  3. Take a mixing bowl and add turmeric powder, red chilly powder, coriander powder, fennel powder, salt, mango powder, ginger paste, cumin powder and garam masala. Mix everything really well.
  4. Mix some green coriander to it as well and the stuffing is now ready.
  5. Now stuff the prepared masala into these slit brinjals.
  6. Take 2 tsp oil in a microwave safe bowl and keep the stuffed brinjals into it.
  7. Sprinkle the leftover masala over the brinjals.
  8. Pour some oil over the stuffed brinjals and masala.
  9. Cover and keep the bowl in microwave and bake it for 4 minutes.
  10. Check and flip the sides of brinjals after 4 minutes and put it back for another 3 minutes. Check again.
  11. Now keep the brinjals covered as it is outside the microwave for 5-6 minutes. Bharawan brinjals are now ready.
  12. Garnish this super yummy stuffed brinjals with some green coriander sprigs and serve it steaming hot with paranthas, chapatti, poori and relish eating.

Deep fried recipe, Indian Regional recipe, North Indian recipe, Sweets, Traditional Indian recipe

Jaggery Adhirasam Recipe - Gur Anarsa Recipe

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Jaggery Anarsa recipe video - Adhirasam Recipe

Gur anarsa or jaggery adhirasam is an simple yet lip smacking recipe and a treat to your sweet tooth. Today we have an authentic and easy to make recipe of anarsa for you all. Anarsa is a sweet dish prepared with numerous styles and shape for many festivals like Holi, Diwali and so on. It known as Adhirasam in Southern India and in Himachal, Uttarakhand it is known as Anarsa.

Today, we are making anarsa or Adhirasam with jaggery mixed with poppy seeds and sesame seeds. It taste super duper delicious and is easy to make as well. Try making anarsa at your home, following this simple recipe and I am sure everyone at your home will like it. Enjoy!

Directions

Getting ready:

Finely crush the jaggery in mortar pestle.

Take sesame seeds and poppy seeds in separate plate to coat the anarsa.

Making:

Take rice flour in a big mixing bowl and add finely grind jaggery into it.

Mix really well and knead a smooth and firm dough. You’ll need to mix jaggery in flour for around 6 to 7 minutes.

Now cover the dough and keep aside for 15-20 minutes to set. Keeping the dough for over a day gives spongier anarsa.

Heat enough ghee in a wok or pan to deep fry the anarsa.

Dough is now ready, grease your hands with some ghee and pinch small size dough and roll giving it a round shape.

Dust this dough ball with some sesame seeds and roll back again then flatten it slightly. You can also coat the anarsa with poppy seeds as well.

Now gently slide the anarsa in medium hot ghee for deep frying and fry until golden brown and little crispy from both sides on low flame. Drain out the fried anarsas on kitchen paper towels to remove excess ghee. Continue making the anarsa until the entire mixture is utilized.

Serving:

Serve this delectable and delicious anarsa warm and relish eating.

Suggestions:

  • You can make rice flour at your home for making this recipe. For this, take rice of good variety and rinse them thoroughly with water. Soak in water for 24 hours and then drain the excess water. Now place the rice over a cotton cloth and allow them to dry completely. Within ½ hour rice dries up. Ground and strain the rice to make flour. Mix and mash the jaggery in flour until it gets wet and dough can be kneaded. This is a quite long process. If dough appears too dry, then add 1 tsp water into it or 1 tsp milk can also be used.
  • Make sure you fry the anarse on low flame and medium hot ghee. If ghee is too hot then anarse can burn and if ghee is too cool then these can splatter.

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Jaggery Adhirasam - Gur Anarsa Recipe
Author: 
Recipe type: Sweets recipe
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Rice flour - 1 cup (150 grams)
  • Jaggery - more than ½ cup (75 grams)
  • Sesame seeds - 3 to 4 tbsp
  • Poppy seeds - 3 to 4 tbsp
  • Ghee - for frying anarsa
Instructions
  1. Finely crush the jaggery in mortar pestle.
  2. Take sesame seeds and poppy seeds in separate plate to coat the anarsa.
  3. Take rice flour in a big mixing bowl and add finely grind jaggery into it.
  4. Mix really well and knead a smooth and firm dough. You’ll need to mix jaggery in flour for around 6 to 7 minutes.
  5. Now cover the dough and keep aside for 15-20 minutes to set. Keeping the dough for over a day gives spongier anarsa.
  6. Heat enough ghee in a wok or pan to deep fry the anarsa.
  7. Dough is now ready, grease your hands with some ghee and pinch small size dough and roll giving it a round shape.
  8. Dust this dough ball with some sesame seeds and roll back again then flatten it slightly. You can also coat the anarsa with poppy seeds as well.
  9. Now gently slide the anarsa in medium hot ghee for deep frying and fry until golden brown and little crispy from both sides on low flame.
  10. Drain out the fried anarsas on kitchen paper towels to remove excess ghee. Continue making the anarsa until the entire mixture is utilized.
  11. Serve this delectable and delicious anarsa warm and relish eating.

Curry, Featured, Indian Regional recipe, Kofta recipe, North Indian recipe, Vegetable curry recipe

Cabbage Kofta Recipe

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Cabbage Kofta Recipe - Band Gobi ke Kofte

Cabbage kofta curry is prepared with koftas of grated cabbage in gram flour and freshly ground spices and spicy tomato gravy. Koftas are a wonderful treat to everyday menu and today we have Cabbage kofta curry for you all. This recipe has fried cabbage koftas simmered in rich tomato-ginger gravy. You can prepare this dish for any special occasions, parties or whenever you like. You will surely like this delicious and slightly spiced curry.

Everyone will definitely relish eating it. This curry can be served with chapatti, rice and paranthas. So, here is our recipe for making this tempting and appetizing cabbage kofta curry. Enjoy!

Directions

Getting ready:

Grate the cabbage using a grater in a big mixing bowl.

Wash tomatoes, green chilly and ginger thoroughly. Drain the excess water. Cut them in big chunks and ground all these ingredients together in a mixture jar to make a fine paste.

Making:

Add chopped green chilly, ½ tsp salt, less than ¼ tsp red chilly powder, ½ tsp coriander powder, some chopped green coriander and 4 to 5 tbsp gram flour into the grated cabbage. Mix all ingredients really well and make smooth mixture for making the koftas. Batter for making koftas is ready.

Then pinch small to medium size lump from the mixture and roll in a round shape with the help of your hand. Place it in a bowl. Similarly, prepare the rest of the koftas until the mixture is utilized completely.

Take enough oil in a pan or a wok for deep frying the koftas and heat it sufficiently. Keep the flame low. When oil is hot, drop the koftas into the oil. Place 4-5 koftas or as many koftas as possible at a time into the oil.

When they become golden brown from beneath then flip their side. Keep tossing and deep fry the koftas until they turn golden brown in color from all sides. Take out the fried koftas on a plate. Similarly, fry rest of the koftas. Turn off the flame. Keep the koftas aside and prepare the gravy for them.

Take 2 tbsp in oil in a pan and heat it. When oil is hot, add cumin seeds into it. After the seeds splutters, add asafoetida, turmeric powder, coriander powder and dry fenugreek leaves into the oil. Saute the spices for a while.

Add tomato-ginger-green chilly paste and Mix everything together. Saute the masala on low flame until oil starts floating on the surface. Cover and cook the masala if it spills out. Oil has started separating from the masala now add 2 to 3 tbsp chickpea flour into it. Again saute for 2 to 3 minutes so that the chickpea flour gets roasted too.

Add red chilly powder into it. Stir the masala constantly for 2 minutes. Oil starts separating from the masala and it is now roasted well. Now add 1-1/4 cup water, salt and garam masala to the masala. Mix everything really well. Cover and cook for 4 to 5 minutes. Stir at regular intervals. Keep the flame low. Gravy is ready. Now add some chopped green coriander to it. Also, drop all the fried koftas to the gravy. Mix it slightly. Cover and keep is aside prior serving so that the koftas soak the spices aptly.

Serving:

Cabbage kofta curry is now ready. Transfer it to a serving bowl. Garnish this luscious and mouth-drooling cabbage kofta curry with some green coriander sprigs and serve it steaming hot with chapatti, parantha, naan and rice and relish eating.

Suggestions:

  • You can make gravy for the koftas as per your taste and preference. If you wish to add onion to the gravy, and then take 1 to 2 onions, chop them finely and add after sautéing the cumin seeds. Saute until they get slightly pinkish and translucent. Rest; follow the same method for making the sabzi.
  • For four members
  • Time – 40 minutes

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Cabbage Kofta Recipe
Author: 
Recipe type: Main Course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Cabbage – ½ (200 grams)
  • Green chilly – 1 (finely chopped)
  • Salt – ½ tsp
  • Red chilly powder – ¼ tsp
  • Coriander powder – ½ tsp
  • Green coriander – 2 to 3 tbsp (finely chopped)
  • Gram flour – ½ cup
  • Oil – for frying
  • Tomato – 4 to 5 (200-250 grams)
  • Ginger – 1 inch long baton
  • Green chilly – 1
  • Oil – 2 to 3 tbsp
  • Cumin seeds – ½ tsp
  • Asafoetida – 1 pinch
  • Turmeric powder – ¼ tsp
  • Coriander powder – 1 tsp
  • Dry fenugreek leaves – 2 tsp
  • Red chilly powder – ¼ tsp
  • Salt – less than 1 tsp or as per taste
  • Garam masala – less than ¼ tsp
Instructions
  1. Grate the cabbage in a big bowl and add following ingredients into it – green chilly, salt, red chilly powder, coriander powder, green coriander and 4 to 5 tbsp gram flour. Mix everything really well.
  2. Heat enough oil in a wok or pan. Now pinch small lump from the mixture and roll into round shape. Repeat the process until entire batter is utilized.
  3. Drop the koftas balls in oil as much as possible and deep fry until golden brown and crispy. Drain out the friend koftas to remove excess oil.
  4. Thoroughly wash tomatoes, green chilly and ginger and chop the roughly in big chunks. Take these chunks in a mixture jar and grind to make a fine paste.
  5. Heat 2 tbsp oil in the same pan and splutter cumin seeds first. Then add cumin seeds, asafoetida, turmeric powder, coriander powder and fenugreek leaves to it.
  6. Saute for a while and add tomato-ginger-green chilly paste to the wok. Now let it simmer on low flame until oil starts separating from it.
  7. Then add 2 to 3 tbsp garam masala and cook for 2 to 3 more minutes. Add red chilly powder as well and let it simmer.
  8. To it add 1 cup water, salt and garam masala. Cover the sabzi and let it simmer for 4 to 5 more minutes. Then add some chopped green coriander to the gravy, followed by fried kofta balls. Keep them drench in the gravy for few minutes prior serving.
  9. Serve steaming hot with any Indian bread like chapatti, parantha, naan or plain rice.

Curry, Featured, Indian Regional recipe, North Indian recipe, Vegetable Fry recipe

Aloo Gobi recipe Restaurant Style

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Aloo Gobi recipe Restaurant Style Recipe video

Aloo gobi is a super duper yummy side assortment prepared with cauliflower and potatoes and sauteed with spices. Here’s step-by-step recipe easy, quick to make Restaurant style aloo gobi for you all. This is a regular and homely recipe of potatoes and cauliflower we often make. But this restaurant style aloo gobi sabzi is shallow fried and then simmered in tomato-ginger paste mixed with some desi spices to make it even for scrumptious and devouring.

This really tempting and super delicious recipe of potatoes and cauliflower sautéed with minimal spices can be prepared for any special occasion and believe me everyone will be in love with this savory dish. It can be served in any party. Make it for your guests or whenever tempting to eat something different, make this lip smacking recipe with easy to follow recipe with step-by-step instructions.

Directions

Getting ready:

Remove the stalk of cauliflower and cut it into small chunks. Discard the hard part of stem and use the soft part of it. Rinse the pieces thoroughly with water. Place them on the sieve to drain excess water from it.

Then peel the potatoes and cut down making 6 long pieces of each. Likewise cut the rest of the potatoes as well. Thinly slice down half quantity of ginger as well and keep it aside.

Grind tomato, left quantity of ginger and green chilly in a mixture grinder to make a fine paste. Transfer it to a bowl and keep aside.

Making:

Heat enough oil in a wok o deep fry the potatoes. Place as many as potatoes possible into the oil. Oil should be very hot. When potatoes turn little brown in color drain them out in a plate with absorbent paper.

Now use the same oil for frying cauliflower as well. Deep fry the cauliflower chunks until they turn golden brown as well. Keep the flame high. Drain them out with the fried potatoes.

Leave 2-3 tbsp oil in the wok and take out the rest. To it add cumin seeds and asafoetida. After the cumin seeds crackle, add chopped ginger, turmeric powder, coriander powder, coarsely ground garam masala and dry fenugreek leaves. Saute the spices for a while.

Now add tomato-ginger-green chilly paste into the spices followed by red chilly powder. Saute the masala until oil starts floating on the surface.

After sauteing the masala for while, add ½ cup water, salt and garam masala into it. Stir everything to mix together and allow it to simmer.

Once it starts simmering add fried potato-cauliflower along with chopped green coriander. Mix all ingredients really well with the spatula.

Cover and cook for 3-4 minutes on low flame until the veggies get cooked through and it absorbs all the spices well. After 4-5 minutes, remove the lid and check. Aloo gobi sabzi restaurant style is now ready to serve. Transfer it in a serving bowl.

Serving:

Garnish this lip smacking and delicious aloo gobi sabzi restaurant style with some green coriander sprigs and serve piping hot with parantha, naan, chapatti or rice and enjoy eating.

  • For 4-5 members
  • Time – 40 minutes

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Aloo Gobi recipe Restaurant Style
Author: 
Recipe type: Main Course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Cauliflower - 1 (350-400 grams)
  • Potatoes - 350 grams
  • Tomato - 2 (150 gram)
  • Ginger - 1-1.5 inch
  • Green chilly - 2
  • Green coriander - 2-3 tbsp (finely chopped)
  • Oil - for frying and making sabzi
  • Cumin seeds - ½ tsp
  • Asafoetida - 1 pinch
  • Turmeric powder - ¼ tsp
  • Whole garam masala - 2 brown cardamom, ½ cinnamon stick, 3 clove, 8-10 black pepper
  • Coriander powder - 1.5 tsp
  • Garam masala - ¼ tsp
  • Red chilly powder - ½ tsp
  • Fenugreek Leaves - 2 tsp
  • Salt - 1 tsp
Instructions
  1. Remove the stalk of cauliflower and cut it into small chunks. Discard the hard part of stem and use the soft part of it. Rinse the pieces thoroughly with water. Place them on the sieve to drain excess water from it.
  2. Then peel the potatoes and cut down making 6 long pieces of each. Likewise cut the rest of the potatoes as well.
  3. Thinly slice down half quantity of ginger as well and keep it aside.
  4. Grind tomato, left quantity of ginger and green chilly in a mixture grinder to make a fine paste. Transfer it to a bowl and keep aside.
  5. Heat enough oil in a wok o deep fry the potatoes. Place as many as potatoes possible into the oil. Oil should be very hot. When potatoes turn little brown in color drain them out in a plate with absorbent paper.
  6. Now use the same oil for frying cauliflower as well. Deep fry the cauliflower chunks until they turn golden brown as well. Keep the flame high. Drain them out with the fried potatoes.
  7. Leave 2-3 tbsp oil in the wok and take out the rest. To it add cumin seeds and asafoetida. After the cumin seeds crackle, add chopped ginger, turmeric powder, coriander powder, coarsely ground garam masala and dry fenugreek leaves. Saute the spices for a while.
  8. Now add tomato-ginger-green chilly paste into the spices followed by red chilly powder. Saute the masala until oil starts floating on the surface.
  9. After sautéing the masala for while, add ½ cup water, salt and garam masala into it. Stir everything to mix together and allow it to simmer.
  10. Once it starts simmering add fried potato-cauliflower along with chopped green coriander. Mix all ingredients really well with the spatula.
  11. Cover and cook for 3-4 minutes on low flame until the veggies get cooked through and it absorbs all the spices well.
  12. After 4-5 minutes, remove the lid and check. Aloo gobi sabzi restaurant style is now ready to serve. Transfer it in a serving bowl.
  13. Garnish this lip smacking and delicious aloo gobi sabzi restaurant style with some green coriander sprigs and serve piping hot with parantha, naan, chapatti or rice and enjoy eating.

Curry, Featured, Indian Regional recipe, North Indian recipe, Rajasthani Recipe, Vegetable Fry recipe

Gunda Sabzi Recipe - Lasoda Sabzi - Labede ki Sabji

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Gunda Sabzi Recipe - Lasoda Sabzi - Labede ki Sabji

Lasoda sabzi or gunda sabzi is another super delicious and authentic recipe from Rajasthani cuisine. Glue berry/Birdlime, commonly known as Gunda or Lasoda are available during summer season in abundance at most of the vegetable markets. It is an amazing and great combination of lasoda, fennel powder, coriander powder, asafoetida and few other Indian spices. Lasoda is often used to prepare pickles but you can also prepare it as a stir fried vegetable for your meals.

Prepare this sabzi and pack it for picnic or any journey along with pooris or paranthas. You can prepare this sabzi in large amounts and keep it in refrigerator. Reheat it and consume within a week. Surely everyone will be love eating amazing and delectable tangy sabzi of lasoda. So, here’s the recipe with step-by-step pictures to make perfect zingy-spicy gunda sabzi. Enjoy!

Directions

Getting ready:

1. Remove the stalk and rinse the lasoda thoroughly with water.

lasode ki sabzi Making:

2. Take 2 to 2.5 cups of water in a vessel and place it on flame. Cover it with lid and let it simmer for a while.

lasoda pickle

3. Drop the lasodas into the boiling water and let them boil for 6-7 minutes until they become tender.

4. After 10 minutes, drain out the lasodas onto a sieve and let them cool down for a while.

lasode ki sabzi

5. Remove the cap on the top and separate out the seed from it. Now chop it into four parts. Similarly, cut each lasoda into 4-5 chunks.

lasode ki sabzi
6. Heat some oil in a pan and splutter cumin seeds and carom seeds first.

lasode ki sabzi
7. After that add asafoetida, fennel powder, coriander powder and turmeric powder along with lasoda.

lasode ki sabzi
8. Further add salt, red chilly powder and mango powder to it.

lasode ki sabzi

9. Mix everything really well so that each chunks is nicely coated with the spices.

lasoda pickle
10. Lasoda sabzi is now ready. Transfer it to a plate.

lasode ki sabziServing:

11. Serve this mouth-watering and tantalizing lasoda sabzi with pooris and paranthas.

For 7-8 members
Time - 30 minutes

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Gunda Sabzi Recipe - Labede ki Sabjilasoda pickle
Author: 
Recipe type: Main Course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Lasoda - 250 grams
  • Oil - 4-5 tbsp
  • Asafoetida - 1 pinch
  • Cumin seeds - ½ tsp
  • Carom seeds - ½ tsp
  • Turmeric powder - ½ tsp
  • Coriander powder - 1.5 tsp
  • Fennel powder - 1.5 tsp
  • Red chilly powder - 1 tsp
  • Dry mango powder - ½ tsp
  • Salt - 1 tsp (to taste)
Instructions
  1. Remove the stalk and rinse the lasoda thoroughly with water.
  2. Take 2 to 2.5 cups of water in a vessel and place it on flame. Cover it with lid and let it simmer for a while.
  3. Drop the lasodas into the boiling water and let them boil for 6-7 minutes until they become tender.
  4. After 10 minutes, drain out the lasodas onto a sieve and let them cool down for a while.
  5. Remove the cap on the top and separate out the seed from it. Now chop it into four parts. Similarly, cut each lasoda into 4-5 chunks.
  6. Heat some oil in a pan and splutter cumin seeds and carom seeds first.
  7. After that add asafoetida, fennel powder, coriander powder and turmeric powder along with lasoda.
  8. Further add salt, red chilly powder and mango powder to it.
  9. Mix everything really well so that each chunks is nicely coated with the spices.
  10. Lasoda sabzi is now ready. Transfer it to a plate.
  11. Serve this mouth-watering and tantalizing lasoda sabzi with pooris and paranthas.

Featured, Indian Regional recipe, North Indian recipe, Parantha Recipe, Roti Bread Paratha Recipe, Tiffin Box Recipe

Rava Masala Paratha Recipe - Sooji Methi Masala Paratha - Semolina Masala Paratha

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Rava Masala Paratha Recipe - Sooji Methi Masala Paratha - Semolina Masala Paratha

Sooji methi parantha is a super yummy and unique parantha recipe prepared with semolina and fresh green fenugreek leaves combined with few Indian spices. Paranthas are all time favourite and are part of our daily meals. This semolina-fenugreek parantha is different and yet delicious parantha recipe that will make you drool for sure! It tastes super scrumptious. Procedure of making it is so easy that you can prepare it in the hustle and bustle of morning hours.

Prepare this parantha for breakfast or lunch and serve it with side accompaniment of curd, raita or any sabzi. In fact you can pack it for your kid’s lunch. So try making this crispy and yummylicious parantha with this easy to follow step-by-step instructions. Enjoy!

Directions

Getting ready:

1.Wash fenugreek leaves thoroughly and chop them finely.

sooji methi paranthaMaking:

2. Boil 1 cup of water in a vessel along with salt, asafoetida and carom seeds. Cover and let it simmer.

sooji methi parantha

3. Now add 1 tsp of oil and semolina to it.

sooji methi parantha

4. Stir and mix everything really well. Cover and cook for 10 minutes.

sooji methi parantha

5. Transfer the semolina mixture in a bowl. Allow it to cool down a little.

sooji methi parantha

6. After it cools down then add chopped fenugreek leaves.

sooji methi parantha

7. Knead the dough until it becomes smooth. Grease your hand and knead soft dough.

sooji methi parantha

8. Cover the dough to prevent it from drying. Pinch some dough. Roll it giving a round shape. Flatten it slightly.

sooji methi parantha

9. Dust some dry flour on it and roll it into parantha with the help of a rolling pin.

sooji methi parantha

10. Spread some oil on it. Fold it into half.

sooji methi parantha

11. Again apply some oil on it and again fold it into half to give it a triangular shape.

sooji methi parantha

12. Again dust it with some dry flour and roll it into a thick parantha. Similarly roll all the paranthas.

sooji methi parantha

13. Heat a tawa and place the rolled parantha on it. Keep the flame medium-high.

sooji methi parantha

14. Cook until the surface becomes dark then flip the side.

sooji methi parantha

15. Again roast the parantha from beneath. Now apply some oil on the parantha. Flip the side again and spread some oil on this side as well.

sooji methi parantha

16. Parantha is now ready. Transfer it on a bowl placed over a plate. Similarly roast all the paranthas.

sooji methi paranthaServing:

17.Serve this mouth-drooling and delectable parantha steaming hot along with a dollop of butter or curd, raita or any sabzi and relish eating.

Suggestions

  • Avoid Making these parantha on too high or too low flame. Keep the flame medium-high for roasting them.

Save Print
Rava Masala Paratha Recipe - Semolina Masala Parathasooji methi parantha
Author: 
Recipe type: Main Course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Semolina - 1 cup (160 grams)
  • Fenugreek leaves - ½ cup
  • Oil - 2-3 tbsp
  • Salt - ½ tsp or to taste
  • Carom seeds - ¼ tsp
  • Asafoetida - 1 pinch
Instructions
  1. Wash fenugreek leaves thoroughly and chop them finely.
  2. Boil 1 cup of water in a vessel along with salt, asafoetida and carom seeds. Cover and let it simmer.
  3. Now add 1 tsp of oil and semolina to it.
  4. Stir and mix everything really well. Cover and cook for 10 minutes.
  5. Transfer the semolina mixture in a bowl. Allow it to cool down a little.
  6. After it cools down then add chopped fenugreek leaves.
  7. Knead the dough until it becomes smooth. Grease your hand and knead soft dough.
  8. Cover the dough to prevent it from drying. Pinch some dough. Roll it giving a round shape. Flatten it slightly.
  9. Dust some dry flour on it and roll it into parantha with the help of a rolling pin.
  10. Spread some oil on it. Fold it into half.
  11. Again apply some oil on it and again fold it into half to give it a triangular shape.
  12. Again dust it with some dry flour and roll it into a thick parantha. Similarly roll all the paranthas.
  13. Heat a tawa and place the rolled parantha on it. Keep the flame medium-high.
  14. Cook until the surface becomes dark then flip the side.
  15. Again roast the parantha from beneath. Now apply some oil on the parantha. Flip the side again and spread some oil on this side as well.
  16. Parantha is now ready. Transfer it on a bowl placed over a plate. Similarly roast all the paranthas.
  17. Serve this mouth-drooling and delectable parantha steaming hot along with a dollop of butter or curd, raita or any sabzi and relish eating.

Curry, Indian Regional recipe, North Indian recipe, Vegetable curry recipe

Palak Paneer Recipe in Microwave

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Palak Paneer Recipe in Microwave - Spinach And Cottage Cheese Curry recipe in Microwave

Palak paneer is one of the most popular and favorite Indian paneer recipes. This recipe is all about paneer and spinach. The soft paneer chunks are simmered in smooth spinach gravy. But have you ever thought of making this sumptuous palak paneer in microwave? No? Then this is the recipe for you. It tastes the same as prepared on flame in a wok.

Vegetables cooked in microwave are able to sustain their natural color and taste, along with its nutritional value. It is very easy and takes less time to cook Palak Paneer in microwave. So, let’s prepare Palak Paneer in Microwave with this easy and great recipe. Enjoy!

Directions

Getting ready:

1. Select the fresh and clean spinach leaves and rinse them twice with water.

2. Rinse the tomatoes and green chillies and grind them into fine paste in a mixture grinder. Transfer the paste to another bowl.

palak paneer microwave

3. Cut paneer into chunks. Sprinkle some salt on it and keep aside.

palak paneer in microwaveMaking:

4. Take spinach leaves in a microwave safe bowl, cover with lid.

5. Microwave for 4 minutes. Let the spinach leaves cool down and then grind in a mixture to make a paste.

palak paneer microwave

6. Take some oil in a microwave safe bowl and place it in the microwave.

palak paneer in microwave

7. Add cumin seeds and asafoetida into the oil and put it back in microwave to saute for 2 minutes.

palak paneer in microwave

8. Then mix turmeric powder, coriander powder and ginger paste. Saute for a minute.

palak paneer in microwave

9. After this, add tomato-green chilly paste along with red chilly powder and mix everything really well.

palak paneer in microwave

10. Microwave the masala for 3 more minutes.

palak paneer in microwave

11. Then to it add spinach paste, cream, salt, sugar and garam masala. Give everything a nice stir and let it simmer for 3 more minutes.

palak paneer in microwave

12. Take the bowl out and add paneer chunks to it. Mix it. Place it back in the microwave for a minute.

palak paneer in microwave

13. Palak paneer in microwave is now ready. Transfer it to another bowl.

palak paneer in microwaveServing:

14. Garnish with some cream and serve this lip smacking palak paneer with hot chapattis, parantha or poori. It also goes well with plain rice or jeera rice.palak paneer in microwave

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Palak Paneer Recipe in Microwave Palak Paneer Recipe in Microwave
Author: 
Recipe type: Main Course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Palak (Spinach) - 500 grams
  • Paneer (Home made cheese) - 200 grams
  • Tomato - 3-4
  • Green Chilly - 1-2
  • Ginger - ½ inch piece
  • Oil - 2 tbsp
  • Cumin - ½ tsp
  • Asafoetida - 1 pinch
  • Turmeric Powder - ¼ tsp
  • Coriander Powder - 1 tsp
  • Red Chilly Powder - ⅙ tsp (optional)
  • Cream or malai - 2 tbsp (optional)
  • Sugar - ½ tsp
  • Garam Masala - ¼ tsp
  • Salt - ⅔ tsp (as per the taste)
Instructions
  1. Select the fresh and clean spinach leaves and rinse them twice with water.
  2. Rinse the tomatoes and green chillies and grind them into fine paste in a mixture grinder. Transfer the paste to another bowl.
  3. Cut paneer into chunks. Sprinkle some salt on it and keep aside.
  4. Take spinach leaves in a microwave safe bowl, cover with lid.
  5. Microwave for 4 minutes. Let the spinach leaves cool down and then grind in a mixture to make a paste.
  6. Take some oil in a microwave safe bowl and place it in the microwave.
  7. Add cumin seeds and asafoetida into the oil and put it back in microwave to saute for 2 minutes.
  8. Then mix turmeric powder, coriander powder and ginger paste. Saute for a minute.
  9. After this, add tomato-green chilly paste along with red chilly powder and mix everything really well.
  10. Microwave the masala for 3 more minutes.
  11. Then to it add spinach paste, cream, salt, sugar and garam masala. Give everything a nice stir and let it simmer for 3 more minutes.
  12. Take the bowl out and add paneer chunks to it. Mix it. Place it back in the microwave for a minute.
  13. Palak paneer in microwave is now ready. Transfer it to another bowl.
  14. Garnish with some cream and serve this lip smacking palak paneer with hot chapattis, parantha or poori. It also goes well with plain rice or jeera rice.

Featured, Indian Regional recipe, Miscellaneous, North Indian recipe, Sharbat Recipe

Aam Panna Recipe - Green Mango Panha - Kairi ka Aapshola

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Aam Panna Recipe - Green Mango Panha - Kairi ka Aapshola

Mango panna is a traditional and natural refreshing and a soothing drink of North India which is loaded with vitamins and minerals. This summer cooler will refresh your mind and will prove a great help in beating the scorching heat in the summers.

Making Mango panna doesn’t require intensive labour. Few basic spices, and raw mangoes and your aam panna drink is ready. This tempting drink is slightly sour and sweet in taste with a hint of mint leaves and some basic spices. During the summer season, when you need something to cool your body, then raw mangoes are perfect for your rescue. Keep this drink handy and refrigerate it. Have a chilled glass of this lip smacking aam panna and you’ll feel refreshed.

Directions

Getting ready:

1. Wash and peel the mangoes.

2. Remove the seed and cut off the pulp.

Making:

3. Boil 2 cup of water in a vessel and add mango pulp until it becomes tender. Add black peppercorns and ginger to the vessel as well.

4. Cover and let it cook.

5. After 7-8 minutes, uncover the vessel and check the pulp is cooked through. Then turn off the flame and let the pulp cool down for a while.

6. Place the pulp in a mixture jar along with sugar and fennel seeds. Finely grind everything.

7. Strain the mixture through a sieve.

8. Discard the thread and fiber of mango left over on the sieve.

9. Add 5 cups of water to it.

10. Take mint leaves and a cup of water in a mixture jar. Churn them a little.

11. Now add this mint water mixture followed by black salt, cardamom powder and roasted cumin powder. Mix everything really well.

12. Mango panna is now ready. Transfer it to a jar and serve.

Serving:

13. Take a glass and pour mango panna into it then add 2-3 ice cubes. Garnish it with mint leave and serve this mouth-watering and refreshing mango panna.

Suggestions

Instead of cutting the mango pulp and boiling it, you can pressure the whole mango. Let them cool down for a while then peel and separate the pulp.
You can increase and decrease the amount of sugar as desired.

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Aam Panna Recipe - Green Mango Panha
Author: 
Recipe type: Drinks/Juices
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Mango - 4 (500 grams)
  • Sugar - ¾ cup (200 grams)
  • Mint leaves - ½ cup
  • Black salt - 3 tsp
  • Roasted cumin powder - 3 tsp
  • Black pepper - 15-16
  • Ginger baton - ½ inch
  • Soaked fennel - 2 tsp
  • Cardamom powder - ½ tsp
Instructions
  1. Wash and peel the mangoes.
  2. Remove the seed and cut off the pulp.
  3. Boil 2 cup of water in a vessel and add mango pulp until it becomes tender.
  4. Add black peppercorns and ginger to the vessel as well. Cover and let it cook.
  5. After 7-8 minutes, uncover the vessel and check the pulp is cooked through. Then turn off the flame and let the pulp cool down for a while.
  6. Place the pulp in a mixture jar along with sugar and fennel seeds. Finely grind everything.
  7. Strain the mixture through a sieve.
  8. Discard the thread and fiber of mango left over on the sieve.
  9. Add 5 cups of water to it.
  10. Take mint leaves and a cup of water in a mixture jar. Churn them a little.
  11. Now add this mint water mixture followed by black salt, cardamom powder and roasted cumin powder. Mix everything really well.
  12. Mango panna is now ready. Transfer it to a jar and serve.
  13. Take a glass and pour mango panna into it then add 2-3 ice cubes. Garnish it with mint leave and serve this mouth-watering and refreshing mango panna.

Curry, Featured, Indian Regional recipe, North Indian recipe, Saag Recipe

Palak Saag Recipe - Spinach Greens - How to make Palak Ka Saag

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Palak Saag Recipe - Spinach Greens - How to make Palak Ka Saag

Palak saag or spinach greens is a highly nutritious and delicious saag recipe prepared exactly the same we make sarso saag. Spinach is a good source of iron and vitamins and should definitely be included in our daily meals. You can make this saag recipe with any combination of greens as per your preference and availability. In case sarso leaves or mustard is not available then this simple and easy variation to the authentic sarso saag recipe is a good option for you.

This spinach saag recipe makes a perfect combo with any Indian bread like parantha, chapatti or naan. Infact, it goes well with plain or jeera rice as well. To make this devouring and perfect main course dish, all you need to do is just follow this simple recipe with step-by-step pictures and relish eating it. You and everyone at your home will surely love eating this palak saag recipe for sure!

Directions

Getting ready:

1. Remove the stalk and wash the spinach leaves twice with water thoroughly. Drain out the excess water and chop them finely.

palak saagMaking:

2. Boil the chopped spinach leaves with a cup of water in a pan or a wok. Check later.

palak saag

3. Cover the spinach and let it simmer on low-medium flame till cooked through.

palak saag

4. Meanwhile, let us prepare the masala. For this, heat a pan with 2 tbsp of oil and splutter cumin seeds first.

palak saag

5. When the seeds crackle, further add asafoetida and coriander powder. Saute the spices for a while then add maize flour to it.

palak saag

6. Now add tomato-green chilly-ginger paste to the wok and keep stirring constantly until oil starts leaving the edges of the masala.

palak saag

7. Then add red chilly powder to the masala and mix it well.

palak saag

8. Check spinach to see if cooked through or not.

palak saag

9. Add the prepared masala into the spinach and mix everything really well.

palak saag

10. Now add salt and ½ cup of water to the wok and give a stir to mix everything really well.

palak saag

11. Cover and cook it for 6-7 minutes on low-medium flame.

palak saag

12. After 6-7 minutes, add chopped coriander leaves to it.

palak saag

13. Spinach saag is now ready, transfer it to a serving bowl.

palak saagServing:

14. Garnish this mouth-watering and nutritious spinach saag with ghee and few coriander sprigs.

palak saag

15. Serve this steaming hot with any any Indian bread like chapatti, parantha or naan. It also makes a great combo with plain or jeera rice.

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Palak Saag Recipe - How to make Palak Ka Saagpalak saag
Author: 
Recipe type: Main Course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Spinach – 500 grams
  • Tomatoes – 2 (paste)
  • Green chilly – 2 (paste)
  • Ginger – 1 inch (paste)
  • Green coriander – 2-3 tbsp (finely chopped)
  • Maize flour – 2 tbsp
  • Oil – 2 tbsp
  • Ghee – 1-2 tbsp
  • Asafoetida – 1 pinch
  • Cumin seeds – ½ tsp
  • Red chilly powder – ¼ tsp
  • Coriander powder – 1 tsp
  • Salt – 1 tsp or to taste
Instructions
  1. Remove the stalk and wash the spinach leaves twice with water thoroughly. Drain out the excess water and chop them finely.
  2. Boil the chopped spinach leaves with a cup of water in a pan or a wok. Check later.
  3. Cover the spinach.
  4. Meanwhile, let us prepare the masala. For this, heat a pan with 2 tbsp of oil and splutter cumin seeds first.
  5. When the seeds crackle, further add asafoetida and coriander powder. Saute the spices for a while then add maize flour to it.
  6. Now add tomato-green chilly-ginger paste to the wok and keep stirring constantly until oil starts leaving the edges of the masala.
  7. Then add red chilly powder to the masala and mix it well.
  8. Check spinach to see if cooked through or not.
  9. Add the prepared masala into the spinach and mix everything really well.
  10. Now add salt and ½ cup of water to the wok and give a stir to mix everything really well.
  11. Cover and cook it for 6-7 minutes on low-medium flame.
  12. After 6-7 minutes, add chopped coriander leaves to it.
  13. Spinach saag is now ready, transfer it to a serving bowl.
  14. Garnish this mouth-watering and nutritious spinach saag with ghee and few coriander sprigs.
  15. Serve this steaming hot with any any Indian bread like chapatti, parantha or naan. It also makes a great combo with plain or jeera rice.

Featured, Indian Regional recipe, Naan Recipe, North Indian recipe, Roti Bread Paratha Recipe

Naan without Tandoor and Yeast

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Naan without Yeast and Tandoor Video

Naan without tandoor is a easy and most convenient method of making soft naans. We all know that naan is one of the most popular and most ordered Indian bread in the any of the Indian restaurants or other eating joints like dhaba and so on. These soft and tasty naans are traditionally prepared in tandoor which has high temperature and thus making it difficult to follow the naan recipe at our homes. But today we have an easy recipe of making naan without tandoor or oven. Not everyone have tandoor and oven at their homes, so we recreated this recipe using tawa.

Tandoori naan can be prepared with ease on tawa as well. If there is no electricity and you cannot make use of tandoor or oven than naan can be prepared on tawa very conveniently. Try this hassle free recipe of naan on tawa with the steps mentioned below. Serve these sumptuous naan with any curry or sabzi and relish eating. Enjoy!

Directions

Getting ready:

1. Seive refined flour into a bowl.

naan on tawaMaking:

2. In a big mixing bowl, take refined bowl, curd, sugar, salt and baking soda and mix everything really well.

naan on tawa

3. Now with help of lukewarm water, knead soft dough.

naan on tawa

4. Grease your hands with some oil and knead the dough again.

naan on tawa

5. Cover and keep the dough aside for 2-3 hours to rest.

naan on tawa

6. After this, dust your hands with dry flour and knead the dough again. Then divide the dough into 6 equal parts.

naan on tawa

7. Lift one dough at a time and dust it with some dry flour, Keep all the dough balls on a plate. Cover them with a cloth to prevent from drying up.

naan on tawa

8. Preheat a tawa. Take one dough ball and dust with dry flour and roll out to make a naan in oval shape, keeping it little thick.

naan on tawa

9. Apply some water on the upper side and place it on hot tawa, keeping the wet side below.

naan on tawa

10. When the naan gets darker on the surface, hold the tawa from the handle and flip it upside down.

naan on tawa

11. Now roast the naan directly on flame holding it in this position until brown spots appear over it.

naan on tawa

12. Then place back the tawa over the flame and take off the naan from tawa. Apply some ghee or butter over the naan and stack them up in a casserole or basket. Similarly, prepare the rest of the naan as well.

naan on tawaServing:

13. Serve this scrumptious and delicious naans with any curry or sabzi with side assortment of chutney, pickle and pickle wedges.

Suggestions

For preparing naan on tawa you can take only refined flour or half quantity of refined flour and half wheat flour.
Wheat flour naan can also be prepared the same way but it will taste and look differnt than this.

5.0 from 2 reviews
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Naan without Tandoor and Yeast Naan without Tandoor and Yeast
Author: 
Recipe type: Main Course
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Refined flour - 2 cup (250 grams)
  • Oil - 2 tbsp
  • Baking soda - ½ tsp
  • Sugar - 1 tsp
  • Salt - ½ tsp
  • Curd - ¼ cup (3-4 tbsp)
Instructions
  1. Seive refined flour into a bowl.
  2. In a big mixing bowl, take refined bowl, curd, sugar, salt and baking soda and mix everything really well.
  3. Now with help of lukewarm water, knead soft dough.
  4. Grease your hands with some oil and knead the dough again.
  5. Cover and keep the dough aside for 2-3 hours to rest.
  6. After this, dust your hands with dry flour and knead the dough again. Then divide the dough into 6 equal parts.
  7. Lift one dough at a time and dust it with some dry flour, Keep all the dough balls on a plate. Cover them with a cloth to prevent from drying up.
  8. Preheat a tawa. Take one dough ball and dust with dry flour and roll out to make a naan in oval shape, keeping it little thick.
  9. Apply some water on the upper side and place it on hot tawa, keeping the wet side below.
  10. When the naan gets darker on the surface, hold the tawa from the handle and flip it upside down.
  11. Now roast the naan directly in flame holding it in this position until brown spots appear over it.
  12. Then place back the tawa over the flame and take off the naan from tawa. Apply some ghee or butter over the naan and stack them up in a casserole or basket. Similarly, prepare the rest of the naan as well.
  13. Serve this scrumptious and delicious naans with any curry or sabzi with side assortment of chutney, pickle and pickle wedges.